Ingredients
- 1 tablespoon vegetable oil, ghee or grape seed oil
- 1 cup yellow onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons curry paste, Patak’s Mild Paste or similar recommended
- 3 cups butternut squash, diced into ½-inch cubes
- 3 cups cauliflower florets, cut into small 1-inch sized pieces
- 15 1/2 ounces chickpeas, drained, (1 can)
- 13 1/2 ounces coconut milk, (1 can)
- 1 1/2 cups water, plus more as need
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces baby spinach, about 4 cups
- 1 cup peas, frozen
- 1/2 cup cilantro leaves
- 4 cups basmati rice, cooked
- naan bread, (optional)
Instructions
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Heat 1 tablespoon oil in a large deep pan over medium heat.
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Add onions and garlic, sauté over medium low heat for 10 minutes until soft and lightly colored.
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When the onions are tender, add the 4 tablespoons of curry paste, cooking and stirring for one minute.
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Add squash, cauliflower, chickpeas, coconut milk, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered until the squash and cauliflower are tender, stirring occasionally, 35 minutes.
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Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add more water until desired consistency is reached.
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Stir in the peas, spinach and cilantro leaves. Cook over low heat until spinach has gently wilted.
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Serve with basmati rice and naan bread, enjoy!
Nutrition Facts
Calories 406 Calories from Fat 72
% Daily Value*
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 940mg 39%
Potassium 608mg 17%
Carbohydrates 73g 24%
Fiber 12g 48%
Sugar 11g 12%
Protein 18g 36%
Vitamin A 11000IU 220%
Vitamin C 174.1mg 211%
Calcium 120mg 12%
Iron 3.1mg 17%